Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream Butter & Sugar: In a large bowl using an electric mixer, or in the bowl of a stand mixer, beat the softened butter and coconut sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
Combine Dry Ingredients: Add the flour, rolled oats, baking soda, cinnamon, and salt to the bowl. Mix on low speed until the dough just comes together and no flour streaks remain. Do not overmix.
Fold in Add-Ins: Using a spatula, fold in the dried cranberries and white chocolate chips until they are evenly distributed.
Scoop and Bake: Drop rounded tablespoons of dough (a medium cookie scoop works perfectly) about 2 inches apart onto the prepared baking sheets.
Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.